Samak Rice Dosa | Vrat Ka Dosa | Farali Dosa | How To Make Samo Rice Dosa

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Samak rice dosa or farali dosa is an easy and low calories food during fasting. Barnyard millet or Samak rice is allowed to consume during Navratri fasting days. Samak rice dosa is made with Samak rice and sabudana also known as vrat ka dosa. This is a gluten-free, crispy, thin and healthy dosa which requires no fermentation.

Biologically known as Echinochloa colona, sama rice is also known with different names in different places, in Gujarati, it is called Samo or Moriyo, in Marathi, it is called Bhagar or varicha tandul, in Hindi, it is called as Mordhan or sawa ka chawal or Samay ke chawal or Samak. Since this millet is very nutritious, it keeps you full during fasting days and gives you energy.

Samak or sama rice is high in digestible fiber and also contains calcium, potassium, phosphorus and amino acids. It is similar to rice in taste and texture. It has a rich source of minerals and vitamins, providing essential nutrients. This millet rice is gluten-free as well as diabetic friendly too. You can prepare various dishes from this rice like pulao, idli, dhokla, and kheer.  In everyday food which contains rice can be replaced with this millet.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this easy Navratri Festival recipe Samak rice dosa or vrat ka dosa which is crispy, thin in texture, gluten-free and healthy.

Samak Rice Dosa | Vrat Ka Dosa

Ingredient                                                                  8-10 Dosa

1 Cup Samak rice
1/2 Cup sabudana
1/2 Cup thick curd
Sendha namak or rock salt as per taste
Oil for cooking

Method

1. First of all, take sama rice and sabudana in a bowl. Clean and wash it 2-3 times in water. Drain nicely and soak in 2 cups of water for at least 4 hours.
2. After 4 hours drain the water and blend in a mixer using curd. Do not add water at this time. Grind it to get a smooth paste.
3. Transfer the mixture into a deep bowl and add rock salt as per taste. Mix well.
4. Dosa Batter for is ready to make dosa. No need to ferment, directly we can start making dosa. In case you are allowed to consume baking soda, add 1/4 tsp of baking soda in the batter.
5. Heat a nonstick griddle and pour a ladleful batter on the griddle. Spread it in a circular motion to make dosa.
6. Smear a little oil on the sides. Cook until you see dosa color changes to brown.
7. Fold this dosa in a circular way and serve hot with vrat ki chutneys.
8. Repeat this process with the rest of the batter and make dosa. These are very crispy and thin while hot. If keeping them for longer dosa becomes very chewy.
9. Samak rice dosa or sama dosa or vrat ka dosa is ready to serve hot with vrat ki chutneys.

Note

1. While making dosa instead of sabudana, rajgira flour or kuttu flour or singhade ka aata can also be added. It will be another kind of farali dosa which will be very soft and tasty.
2. Add baking soda if it is allowed in fasting.
3. You can make vrat ki aloo sabji too to make this dosa as stuffed dosa.
4. The same batter can be used to make idlis and dhokla as well.
5. You can prepare this batter in advance and keep in the fridge. It tastes better as the time passes by.
6. If you need fermentation then keep the batter in the warm place for at least 6 hours.

Dosa is my entry for letter D in A to Z Indian flatbreads

A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

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5 from 7 votes

Samak Rice Dosa | Vrat Ka Dosa | Farali Dosa | How To Make Samo Rice Dosa

Samak rice dosa or farali dosa is an easy and low calories food during fasting. Barnyard millet or Samak rice is allowed to consume during Navratri fasting days. Samak rice dosa is made with Samak rice and sabudana also known as vrat ka dosa. This is a gluten-free, crispy, thin and healthy dosa which requires no fermentation.

Course Breakfast, Main Course

Cuisine Indian

Keyword falahari dosa, farali dosa, fasting recipe, sama rice dosa, samak dosa, samak rice dosa, samvat rice dosa, vrat ka dosa

Prep Time 5 minutes

Cook Time 15 minutes

Soaking Time 4 hours

Total Time 20 minutes

Author code2cook

Ingredients

• 1 Cup Samak rice
• 1/2 Cup sabudana
• 1/2 Cup thick curd
• Sendha namak or rock salt as per taste
• Oil for cooking

Instructions

• First of all, take sama rice and sabudana in a bowl. Clean and wash it 2-3 times in water. Drain nicely and soak in 2 cups of water for at least 4 hours.
• After 4 hours drain the water and blend in a mixer using curd. Do not add water at this time. Grind it to get a smooth paste.
• Transfer the mixture into a deep bowl and add rock salt as per taste. Mix well.
• Dosa Batter for is ready to make dosa. No need to ferment, directly we can start making dosa. In case you are allowed to consume baking soda, add 1/4 tsp of baking soda in the batter.
• Heat a nonstick griddle and pour a ladleful batter on the griddle. Spread it in a circular motion to make dosa.
• Smear a little oil on the sides. Cook until you see dosa color changes to brown.
• Fold this dosa in a circular way and serve hot with vrat ki chutneys.
• Repeat this process with the rest of the batter and make dosa. These are very crispy and thin while hot. If keeping them for longer dosa becomes very chewy.
• Samak rice dosa or sama dosa or vrat ka dosa is ready to serve hot with vrat ki chutneys.

Notes

1. While making dosa instead of sabudana, rajgira flour or kuttu flour or singhade ka aata can also be added. It will be another kind of farali dosa which will be very soft and tasty.
2. Add baking soda if it is allowed in fasting.
3. You can make vrat ki aloo sabji too to make this dosa as stuffed dosa.
4. The same batter can be used to make idlis and dhokla as well.
5. You can prepare this batter in advance and keep in the fridge. It tastes better as the time passes by.
6. If you need fermentation then keep the batter in the warm place for at least 6 hours.

Day 4

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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